4 egg white whip until stiffened. Add 4 tbsp. Noble Sour P.X. and 250 g icing sugar whisk together until smooth and creamy.
200 g coconut flakes add to the batter, as well as 1 tsp. very strong coffee (espresso or instant) and 60 g dark chocolate, grated Mix very carefully.
With two teaspoons shape little macaroons, placing them on a baking tray covered with baking paper store in the fridge for 30 mins.
Place the tray on medium-level in the preheated oven - 150 °C - and let dry for 20-25 mins.
